You are here: Home » Recipes » Almost Lasagna Zucchini Casserole Almost Lasagna Zucchini Casserole Recipe by American Profile Yield 4 servings PrintEmail Growing up in the country, we always had a big garden. Zucchini grows so quickly and is so plentiful, we were always looking for new recipes. This one is our favorite. Ingredients 2 to 3 small zucchini, peeled and sliced1 pound lean ground beef1 cup chopped onions1 (8-ounce) can tomato sauce2 (14-ounce) can petite diced tomatoes, drained1 (8-ounce) package shredded mozzarella6 butter-flavor crackers, crushed Salt and pepper1/4 cup grated Parmesan, or to taste Instructions Grease an 8-inch-square baking pan. Arrange the zucchini in the bottom of the pan. Heat a large skillet over medium-high heat. Add the beef and onions and cook until browned, stirring frequently. Remove from the heat. Add the tomato sauce and tomatoes to the beef mixture; toss gently, yet thoroughly, to blend. Add the mozzarella; toss gently. Spoon the mixture on top of the zucchini and sprinkle evenly with the cracker crumbs and Parmesan. Bake, uncovered, 45 minutes, or until the top is golden and the zucchini is tender. Remove from the oven and let stand 20 minutes before serving. – Marcella Stewart, Madison, Ind.